Go Back

Egg Roll Soup

Egg Roll Soup with a ginger-soy broth, tender cabbage and carrots, and savory ground pork. Simmered until vegetables are just tender, then finished with crispy wonton strips for classic egg-roll flavor without the rolling.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Asian-American
Calories: 490
Ingredients Equipment Method Notes

Ingredients
  

Ground meat and aromatics
  • 1 lb ground pork Use ground pork or ground chicken.
  • 4 cups cabbage Thinly shredded.
  • 2 carrots Julienned or shredded.
  • 3 cloves garlic Minced.
  • 1 tbsp fresh ginger Grated.
Broth and seasonings
  • 4 cups chicken broth
  • 3 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 1 tsp sriracha
  • 3 green onions Sliced.
  • 2 tbsp vegetable oil
  • 1 crispy wonton strips For topping.
  • 1 sesame seeds For topping.
  • 1 extra green onions For serving, if desired.
  • 1 salt To taste.
  • 1 pepper To taste.

Equipment

  • 1 Dutch oven

Method
 

Cook the meat and aromatics
  1. Heat the vegetable oil in a large pot over medium-high heat, then add the ground pork and break it up. Brown until cooked through and drain excess fat.
  2. Add the minced garlic and grated ginger to the pot. Cook for 1-2 minutes until fragrant.
Build the broth
  1. Add the chicken broth, soy sauce, sesame oil, rice vinegar, and sriracha to the pot. Bring the mixture to a boil.
  2. Add the shredded cabbage and carrots. Simmer for 8-10 minutes until the vegetables are tender.
Finish and serve
  1. Stir in the sliced green onions and season with salt and pepper to taste. Turn off the heat.
  2. Ladle the soup into bowls and top with crispy wonton strips, sesame seeds, and extra green onions. Serve immediately.

Notes

Pro tip: drain excess fat after browning so the broth stays rich but not greasy. Store in an airtight container in the refrigerator up to 3 days; freeze up to 2 months, but add wonton strips after reheating for best crunch. For a lighter option, swap half the ground pork for lean ground chicken.